Add escarole. Sprinkle lightly with salt. Turn with tongs a few times. Cover and cook about 5 minutes. Turn a few more times, replace cover, and cook until escarole wilts to about half its initial volume.

Stir in raisins. Cook uncovered 5 to 10 minutes, turning frequently with tongs, until most of the liquid has evaporated. Serve hot, warm or at room temperature.

Recipe reprinted with permission from Mollie Katzen, The Vegetable Dishes I Can’t Live Without (Hyperion, 2007)